Removal of kidney fat before chilling--effect on beef tenderloin yield, color and tenderness

dc.citation.epage75en_US
dc.citation.issn0021-8812en_US
dc.citation.issue1en_US
dc.citation.jtitleJournal of animal scienceen_US
dc.citation.spage72en_US
dc.citation.volume54en_US
dc.contributor.authorde Felicio, P.E.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authorAllen, Dell M.
dc.contributor.authoreidckastneren_US
dc.contributor.authoreidckastner
dc.date.accessioned2008-06-02T19:59:24Z
dc.date.available2008-06-02T19:59:24Z
dc.date.issued2008-06-02T19:59:24Z
dc.date.published1982en_US
dc.description.abstractSixteen beef carcass sides were either conventionally dressed or stripped of kidney and pelvic fat before being chilled. After 3 d of chilling at 0 to 4 C, the tenderloins were removed and trimmed of external fat and psoas minor and iliacus muscles. The psoas major muscles were then vacuum packaged and stored 3 more days at 0 to 2 C. Two steaks were then cut 20 cm from the posterior end of each muscle. One steak was subjectively evaluated for color during a 4-d display period (polyvinyl chloride film) at 0 C; the other was used for Warner-Bratzler shear force evaluation. Shear force steaks were frozen until evaluated. No differences (P>.05) in chilled or aged weight, drip loss during aging or thawing and cooking losses were observed between treatments. The conventionally treated beef was lighter colored at d 0 (P<.01) and 1 (P<.05) of display, but no differences (P>.05) between treatments were detected at d 2 and 4. Color change analysis from d 0 through 4 showed less (P<.01) color change for the tenderloins with fat removed. Shear force means were higher (P<.01) for steaks from sides from which the kidney fat was removed before chilling (2.49 kg) than for those treated conventionally (2.26 kg).en
dc.identifier.urihttp://hdl.handle.net/2097/846
dc.publisherAmerican Society of Animal Scienceen_US
dc.subjectFood scienceen
dc.subjectBeef tenderloinen
dc.subjectKidney faten
dc.subjectColoren
dc.subjectTendernessen
dc.subjectYielden
dc.titleRemoval of kidney fat before chilling--effect on beef tenderloin yield, color and tendernessen
dc.typeArticle (publisher version)en

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